.............so long and thin? I asked myself. Not the usual pear shape.
I picked these four, despite three of them not being very big, before they could lose their shine and start getting tough skins.
Cooked up with a large onion, two tins of tomatoes, pepper, plus garlic and tomato purees they became 7 boxes of aubergine and tomato pasta sauce for the freezer.
And the reason they are long and thin? They are just doing what it says on the packet!
Although with the weather this year they should be called 'Not so Long Purple'
Back Soon
Sue
That's a good harvest. (I regard anything that deigns to grow 'good') How nice to have the makings of several meals in the freezer.
ReplyDeleteHaving all the meals in the freezer saves me a lot of bother doing meals for myself
DeleteWell you could also ask why are some aubergines creamy and mottled, not aubergine at all! Enjoy the food you are making!
ReplyDeleteThe white ones seem very weird - just Not Right!
DeleteThey look lovely. I've never grown aubergines but would be tempted seeing these.
ReplyDeleteAlison in Wales x
Not a good year for them- few pollinators early on.
DeleteThese look so beautiful. My plant died, but I buy them for pasta sauces and also enjoy grilled slices on the bbq
ReplyDeleteLast year I had so many and put almost too many pasta sauces boxes in the freezer - nearly got fed up with them
DeleteI'm not an Aubergine person, so have never bothered with them. At least you have several for meals now. I've just cooked up a big pan of beefsteak tomatoes from the greenhouse - they'd win no prizes for looks, but tasted great.
ReplyDeleteI mustn't put too many more pasta sauce boxes in the freezer or they'll be lasting until next summer and I'll be very fed up with them
DeleteThey look good to me - whatever the shape.
ReplyDeleteVery useful even if there is only a few
DeleteIt's definitely not a great growing year but they look good. We have some in our poly tunnel but not at the stage to cut yet. Our son and family have just returned from Greece and the hotel had large beds of tomatoes and white aubergines.
ReplyDeleteSo few pollinators around early on, only late flowers are setting. They are tiny and doubt will be ready to use before frosts
DeleteMade me laugh, it's the sort of thing I would do.
ReplyDeleteI didn't realise I'd not bought the usual ones - but these are easy to slice up quickly
DeleteI like aubergines but haven't bought them since the 1980s when you used to have salt them and drain overnight to get rid of the bitterness. I also grew them then, very unusual, and they were so bitter I couldn't eat them. I understand they have been modified since those days. If I have an aubergine tea I buy a ready-meal, it is one ready meal that they seem to do much better than I can.
ReplyDeleteI may be fed up with the pasta sauce I've made before the end of the year
DeleteI used to grow 'Long Purple' but they were never that skinny, oh well, I bet they were nice and easy to slice up. You should see my courgettes, they are ridiculously skinny. It's the year of thin fruit and veg it would seem. ;-)
ReplyDeleteA poor growing year for so many things. - Some of my courgettes are marrows!
DeleteAre those like eggplants? I can never keep track of the different names. Yours look good and are an easy size for one person.
ReplyDeleteThey are eggplants. We call them aubergines in Britain.
DeleteAubergines= eggplants. Courgettes =Zucchini . Can't think of any others
DeleteI like those longer slimmer aubergines as I always find them less coarse inside. They’ll make a lovely pasta sauce. It’s scorching today again so I’m inside sewing. Catriona
ReplyDeleteI'd already used one earlier for pasta sauce so now have 10 boxes - think that's enough
DeleteI bought some yellow squash and it seemed long and thinner than usual. Long and thin must be in vogue.
ReplyDeleteI have some long and thin Runner beans (Stick beans?) too!
DeleteI've never been able to get my head around aubergines, so they are one vegetable I have never tried growing. Possibly I didn't really know what to do with them (and, like Rachel above, I also thought they had to be salted etc.).
ReplyDeleteNo longer bitter, it's been bred out of them in the last 20 years. They are quite a 'meaty' vegetable. Someone I know peels them, but they don't need to be if used young
DeleteChinese/Japanese aubergines/eggplants are long and skinny. Perhaps they labeled them 'Long Purple' to be more marketable?
ReplyDeleteI find the skinny ones easier to cut and eat if it's for one meal. The pear-shaped ones are good for stocking up freezer meals.
Like Angela, I like them grilled or in ratatouille. ~ skye
The seed catalogues have several different sorts nowadays - I expect I chose best value for money
DeleteI think those might be Chinese Eggplant. I grew those one year and actually really liked how nice they filled a tray for Parma.
ReplyDeleteGod bless.
They were easier to slice and chunk than the fatter ones!
DeleteThis made me laugh - and they look lovely! xx
ReplyDeleteThere are some great long varieties. I find them easier to cook with.
ReplyDeleteLol that's funny. They certainly are growing as intended though perhaps not quite as long as hoped.
ReplyDeleteMoussaka! Eggplant Parmigiana! I do love eggplant, but it is not something that I often buy. I've never tried growing it.
ReplyDeleteThat's the only kind of eggplants that we grow and eat here in Hawaii. Asian variety that is cooked in yummy stir fries
ReplyDelete